• 2 ripe bananas, peeled (use frozen bananas for a thicker consistency)
  • ½ ripe avocado, stone removed
  • 3 tbsp hazelnut butter (or any other nut butter)
  • 1 tbsp cacao powder
  • 375ml cold almond milk
  • Pinch sea salt
  • Fresh blueberries (or frozen and thawed), to serve
  • Toasted salted almonds or hazelnuts, to serve


  1. 1

    Roughly chop the bananas and add to a blender along with the flesh of the avocado and the rest of the ingredients. Blend on a high speed until completely smooth.

  2. 2

    Divide the blueberries between two medium-sized glasses or put them in a large glass bottle. Muddle them slightly with the back of a spoon to release some of their juices.

  3. 3

    Pour the nut smoothie on top of the muddled blueberries, then finish with a sprinkling of the nuts and serve.

Green Kitchen Smoothies by David Frenkiel and Luise Vindahl (Hardie Grant, £15)

Nutritional Details

Each serving provides
  • Energy 2211kj 528kcal 26%
  • Fat 36.3g 52%
  • Saturates 4.2g 21%
  • Sugars 27.9g 31%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

34.2g carbohydrate 8.0g fibre 12.2g protein

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